Spiedis Recipe
Spiedis Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1 cup vegetable oil
  • 2/3 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary, crushed
  • 2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2- to 2-inch cubes
  • Italian rolls or hot dog buns

Directions

In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings.
Originally published as Spiedis in Country August/September 1991, p47

Nutritional Facts

4 ounce-weight: 205 calories, 12g fat (0 saturated fat), 42mg cholesterol, 104mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 fat.

  • 1 cup vegetable oil
  • 2/3 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary, crushed
  • 2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2- to 2-inch cubes
  • Italian rolls or hot dog buns
  1. In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
  2. When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings.
Originally published as Spiedis in Country August/September 1991, p47

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Queenlalisa User ID: 15400 222386
Reviewed Mar. 9, 2015

"I tried it with beef and it was very good and tender. I can't wait to try it with chicken."

MY REVIEW
KarenKeefe User ID: 2062961 14583
Reviewed Jul. 21, 2014

"Super delicious! I used chicken and pork. Also drizzled aged balsamic vinegar over just before serving. I served it with couscous and a Greek salad. Great for company!"

MY REVIEW
tangomango User ID: 5621414 62978
Reviewed Mar. 5, 2014

"Delicious!"

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